Description
A vibrant and tangy Gochujang Slaw, combining crisp cabbage, carrots, and bell pepper with a spicy, sweet, and citrusy gochujang dressing. Perfect as a refreshing side dish or topping for sandwiches and tacos.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
Dressing
- 3 tbsp gochujang (adjust for spice level)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp sugar (or honey)
- 1 tbsp sesame oil
Instructions
- Prepare the Vegetables: Shred the green cabbage, grate the carrots, and thinly slice the red bell pepper carefully ensuring uniform size for a balanced texture.
- Make the Dressing: In a large bowl, whisk together the gochujang, freshly squeezed lime juice, sugar (or honey), and sesame oil until the mixture is smooth and well combined.
- Toss the Slaw: Add the shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro to the bowl with the dressing. Toss thoroughly until all the vegetables are evenly coated with the spicy-sweet dressing.
- Chill and Meld Flavors: Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld and develop, resulting in a tastier dish.
- Serve: After chilling, give the slaw a quick toss, then serve chilled as a side dish or topping.
Notes
- Adjust gochujang quantity based on your preferred spice level.
- Refrigeration enhances the flavor but can be served immediately if needed.
- For a vegan version, ensure sugar used is vegan-friendly or substitute with agave syrup.
- This slaw is excellent served with grilled meats, tacos, or as a standalone salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
